Breakfast Cookies

Serves: about 15 cookies


1 cup gluten­free rolled oats or steel-cut oats

1-1/2 cup unsweetened coconut flakes

1 tablespoon golden flaxmeal (ground fresh)

1⁄2 teaspoon salt

3⁄4 cups coarsely chopped pecans

1⁄2 cup dried blueberries OR cranberries

3 very ripe bananas, mashed

1⁄4 cup coconut oil, warm enough to be liquid 1 tablespoon local honey

1 teaspoon vanilla extract

Cooking spray (or oil that tolerates high heat like coconut or avocado oil)

*Ingredients should be organic when possible



  1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, honey, and vanilla until well combined.
  2. Shape 2 tablespoons of mixture into circles on a baking sheet coated with cooking spray or oil. Continue with remaining mixture.
  3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

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